For the Freigeist (free spirit) Gruner Veltliner, winemaker Georg Hogl lightly squeezed the grapes to open them up and start spontaneous fermentation on the skins. After 35 days a light press followed and the wine went into 500 Liter Manhartsberger oak to age on its lees for another ten months. The wine was finally bottled with a minuscule addition of sulfur but without filtration.
Dense and powerful, the Freigeist builds a bridge between classic Wachau Gruner Veltliner and skin-fermented orange wine that could not be more interesting. A hint of oak mingles nicely with skin phenolics, yellow fruit and nicely balanced acidity.
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